Broccoli Cheddar Stuffed Potatoes
A delightful combination of earthy broccoli and rich cheddar cheese stuffed inside fluffy baked potatoes, perfect for any meal.
Ingredients
Main Ingredients
- 4 large large russet potatoes Choose potatoes with smooth skin.
- 2 cups fresh broccoli florets Frozen broccoli can be used if needed.
- 1 cup sharp cheddar cheese, grated Can substitute with mozzarella for a gooier texture.
- ½ cup sour cream Adds extra creaminess.
- 2 tablespoons unsalted butter Provides richness.
- Salt To taste.
- Pepper To taste.
Optional Garnish
- Paprika or chives For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Scrub the russet potatoes clean and poke them a few times with a fork. Bake directly on the oven rack for about 45 minutes or until tender.
- While the potatoes are baking, steam the broccoli florets for about 5-7 minutes until tender. Drain and chop them finely.
Filling and Baking
- In a mixing bowl, combine the steamed broccoli, grated cheddar cheese, sour cream, butter, salt, and pepper. Mix until fully incorporated.
- Once the potatoes are baked, let them cool for a few minutes, then slice them in half lengthwise and scoop out a bit of the flesh.
- Fold the scooped potato flesh into the broccoli and cheese mixture, then spoon the filling back into the potato halves.
- Place the filled potatoes on a baking sheet and return to the oven for an additional 10-15 minutes, until the cheese is bubbly and golden.
Serving
- Garnish with paprika or chopped chives before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, microwave or bake at 350°F (175°C).